Excerpt from Baking Powder: A Healthful, Convenient, Leavening Agent
Advantages Of Baking Powder
With a properly compounded baking powder, on the other hand, the chemical reaction will always be the same, and any influence which it may exert upon the flavors of the finished food will always be the same. Baking powder has, moreover, these two further advantages over yeast: The gas is given off at once upon the addition of water or in the oven during the heating; there is no waiting. And the presence of butter, lard or eggs does not hinder the chemical action.
The leavening, from whichever source, is always the result of the same gas, carbon dioxid, and in the study of baking powder we are interested in learning how this gas is produced by chemical action.
Sources Of Carbon Dioxid
Carbon dioxid is found in nature combined chemically with many metals, and these combinations are known as salts of carbonic acid, or more commonly as carbonates. Those with which one is most familiar are chalk, marble and limestone, all of which are different forms of calcium carbonate. If any of these are heated to a very high temperature, carbon dioxid gas is set free and lime remains; but this very high temperature is never reached in baking. Baking soda is another carbonate with which all are familiar.
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